Knickerbein,
and this is the way to make it.
Break into a small tumbler the yolk of one egg, add one-third of a wine-glass of curaçoa, one-third of a wine-glass of maraschino, and one-third of a wine-glass of brandy; add pounded ice, shake well, and strain; whisk the white of an egg to a stiff froth, and place it on the top; dust with pink sugar, and suck through a straw.
In France there is a somewhat similar potion known as
L’Amour Poussée,
which also figures under other names in different parts of the great continent of America, and in the West Indies.
Take a spiral glass (see that you get this) and fill it one-third full of maraschino; place carefully in it the unbeaten yolk of an egg. Surround this with {160} syrup of vanilla, and fill up the glass with old brandy. These ingredients must not mix; and in order to prevent this, pour them over the back of the bowl of a teaspoon into the glass.
Brandy Scaffa
sounds Amur’can, and is. Here again the ingredients must not be allowed to commingle, and the egg-yolk is omitted.
A quarter of a glass of raspberry syrup, into a spiral glass, and a like amount of maraschino and green chartreuse. Fill up—I always make this in an old-fashioned champagne-glass, and generally omit the raspberry syrup—with the best old brandy you can get.